SLOW COOKER CHICKEN NOODLE SOUP

By ctaubenheim

Ingredients

• 8 oz carrots, sliced 1/4 inch thick (about 3 large carrots)
• 6 oz celery, sliced 1/4 inch thick (about 5 large stalks)
• 1/4 small onion, peeled and root end intact
• 2 large sprigs parsley, plus 1/4 cup chopped leaves
• 2 large sprigs thyme
• 1 bay leaf
• kosher salt
• 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)(used skinless
• and boneless)
• 8 cups low sodium chicken broth
• 6 oz wide egg noodles (about 4 cups)
• 1 to 2 Tbsp freshly squeezed lemon juice
• freshly ground black pepper

Details

Servings 6
Preparation time 25mins
Cooking time 500mins

Preparation

Step 1

Toss the carrots and celery together in the slow cooker. Add the onion, sprigs of parsley, thyme, bay leaf and 1 teaspoon salt.

Rub the chicken thighs all over, including under the skin with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.

While the noodles cook, remove and discard the chicken skin and bones and shred the chicken - it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 Tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.